Caribbean Vegan features 125 delicious, authentic vegan recipes that showcase flavors and ingredients from across the Caribbean islands.
The Caribbean islands are home to a rich cooking tradition that combines African, French, Spanish, British, Asian, and Indian influences add an unmistakable local flair and taste like paradise. A real secret is in the herbs and spices; with the right uncooked sauce, cooked sauce, or “wet seasoning” blend, you can transform everyday ingredients into Caribbean delights.
Popular blogger Taymer Mason serves up 125 completely vegan recipes—for breakfast dishes, appetizers, entrées, sides, soups, desserts, and drinks that are anything but bland. Sample the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, Grenada, and the French West Indies with:
Saint Lucian Bakes
Eggplant and Seaweed Accras
Bajan Soup with Dumplings
Rummy Rum and Raisin Ice Cream
Enticing color photos and Island Tips explain the key ingredients, equipment, and techniques of Caribbean cuisine—so whatever your previous familiarity with Caribbean food, you’ll be cooking like an islander in no time.
About the Author
Taymer Mason grew up in a family of cooks who taught her to make―and love!―traditional Caribbean cuisine. She went vegan in 2006 while an undergraduate at the University of the West Indies and discovered that, far from being limiting, it was an exciting new way to cook her old favorites.
Now she writes the popular cooking blog Vegan in the Sun. She lives with her husband and their cat in the French West Indies, but she appreciates the unique culture and cuisine of all the islands―and especially of her birthplace, Barbados.
“Get a chance to explore these island flavors for the price of a book instead of a plane ticket—and bring the carnival to the kitchen and the sunshine to your taste buds. A compendium of Caribbean dishes reflecting a diverse range of ethnic influences, ideas, and inspirations, this book appeals to current food trends and lifestyle choices and is for those embracing a plant-based and cruelty-free diet. Great book!” – Chef Jason Howard, pioneer of modern Caribbean cuisine and MasterChef: The Professionals quarterfinalist
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